Artículo
Odor profile of different varieties of extra-virgin olive oil during deep frying using an electronic nose and SPME-GC-FID
Messina, Valeria Marisa
; Biolatto, Andrea; Sancho, Ana Maria; Descalzo, Adriana Maria; Grigioni, Gabriela Maria
; Walsöe De Reca, Noemí
Fecha de publicación:
11/2011
Editorial:
American Institute of Physics
Revista:
AIP Conference Proceedings
ISSN:
0094-243X
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The aim of the performed work was to evaluate with an electronic nose changes in odor profile of Arauco and Arbequina varieties of extra-virgin olive oil during deep-frying. Changes in odor were analyzed using an electronic nose composed of 16 sensors. Volatile compounds were analyzed by SPME-GC-FID. Principal Component Analysis was applied for electronic results. Arauco variety showed the highest response for sensors. Statistical analysis for volatile compounds indicated a significant (P<0.001) interaction between variety and time of frying processes. Arauco variety showed the highest production of volatile compounds at 60 min of deep frying. The two varieties presented distinct patterns of volatile products, being clearly identified with the electronic nose.
Palabras clave:
Electronic Nose
,
Olive Oil
,
Volatile Compounds
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Articulos(UNIDEF)
Articulos de UNIDAD DE INVESTIGACION Y DESARROLLO ESTRATEGICOS PARA LA DEFENSA
Articulos de UNIDAD DE INVESTIGACION Y DESARROLLO ESTRATEGICOS PARA LA DEFENSA
Citación
Messina, Valeria Marisa; Biolatto, Andrea; Sancho, Ana Maria; Descalzo, Adriana Maria; Grigioni, Gabriela Maria; et al.; Odor profile of different varieties of extra-virgin olive oil during deep frying using an electronic nose and SPME-GC-FID; American Institute of Physics; AIP Conference Proceedings; 1362; 11-2011; 228-229
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